REVE BLEU | 2023

SAMPLE MENU by Amandine FONSECA

BREAKFAST
Tea, chocolate & coffee
European Breads, Fresh Bread, French toast, Pastries
Eggs: Scrambled, Poached Omelette or Fried / Crispy Bacon, jam or Smoked Salmon
Avocado Toast with Cherry Tomatoes
Fresh Seasonal Fruits, Fresh Smoothies
Porridge, Pancakes, French Crepes and bagels

DAY 1

LUNCH
Tomato carpaccio basil burata cream
Oven-smoked chicken thighs, coleslaw, roasted sweet potatoes
Mango and passion fruit tartare, coconut shavings

DINNER
Caribbean platter with cod fritters, Caribbean blood sausage, plantains, Chien sauce
Seared snapper fillet, coconut rice, mango sauce, green oil with local herbs
Caribbean coconut flan

DAY 2

LUNCH
Honey goat cheese crisp
Honey-soy-smoked paprika glazed ribs, red lentils, carrots, pomegranate, rice, lime zest
Exotic fruit salad with papaya, mango, pineapple, and passion fruit

DINNER
Vegetable pakora (red onions, potatoes, carrots, and zucchini)
Lentil dahl, naan bread, cucumber raita, Indian pineapple kachumber salad
Coconut ladoo, kulfi (Indian ice cream)

DAY 3

LUNCH
Gaspacho tomatoes strawberries basil granita
PokéBowl: quinoa, chicken, mango, tomatoes, shredded carrots, red and white cabbage, cucumber, and peanuts
Chocolate mousse

DINNER
Tomato, basilic Bruchettas
Spaghetti aglio e olio, fried garlic, and Parmesan crisps
Passion fruit panna cotta

DAY 4

LUNCH
Avocado, grapefruit and lime oil
Full Medames with tomatoes and beef, salad with cucumbers, red onion, pomegranate, and parsley, hummus
Watermelon skewers with mint and lime, lemon sorbet

DINNER
Cucumber and Mint Gazpacho
Mahi-mahi Fillet with Lemon Butter Sauce, Black Rice, Black Garlic, Beldi Lemon, Parsley, and Cherry Tomatoes
Chocolate Cake with Vanilla Ice Cream

DAY 5

LUNCH
Watermelon, feta, and red onion salad
Sweet potato purée with toasted walnuts, diced plantains, and Ouassous shrimp, garlic, lime, chili, flambéed
Plantain fritters with Nocciolata chocolate sauce

DINNER
Cream of butternut squash soup with coconut cream, toasted hazelnuts, and hazelnut oil
Chicken breast with paprika sauce, mashed potatoes, and roasted zucchini tagliatelle with oregano
Flambéed pineapple

DAY 6

LUNCH
Shrimp and Avocado Salad
Three-layer club sandwich, Grated carrot salad with lemon and cumin
Triple-chocolate cookies

DINNER
Vietnamese Goi bap cai salad with napa cabbage, carrots, and peanuts
Caramelized pork, Cantonese rice
Coconut tapioca pearls, mango

DAY 7

LUNCH
Melon and Palma ham with balsamic glaze
Jerk-spiced roast chicken, garlic-roasted potatoes, red cabbage, pomegranate, apples, and toasted walnuts
Cheese platter and fruit sorbet

DINNER
Burrata with tomatoes
Focaccia, meatballs, tomato sauce, rigatoni
Lemon mascarpone cream with amaretti